So you have all the ingredients, now what?

1. First we need to preheat our oven to bake at 425 degrees.
2. Next, we’re going to start with the pie dough. So make sure that you have a glass or steel bowl to start kneading. You can also use a quartz/marble/granite kitchen counter top (that’s what I used) and you should still be able to make the dough. Add your flour first and then add in the vegetable shortening along with the salt.
3. Add in your cold water (I usually add this to the center of the dry mixture). Slowly start folding the ingredients into each other. This is the tricky part because we have to knead this until it is fully incorporated. I am not a professional, so this step took me some time. It helps to break the dough into smaller chunks and kneading. Then, blend each dough chunk together into one. When the dry mixture starts to come together, it will form as a dough and if it is too dry, add a little vegetable shortening.
4. If you feel like the dough is nice and tight, roll it into a ball and let it sit for 30 mins. You need to let the dough rest so that it becomes tight and doesn;t break when you roll it out.
5. While the dough is resting, lets make the pie filling in another bowl! Take all the ingredients from the list above and mix it throughly together. I like adding extra cinnamon and pumpkin spice, but this is up to your preference. Personally, the cinnamon really makes it taste and smell better (if you like cinnamon).
6. Now that the pie filling is done, let’s get back to the pie dough. Knead the dough to get an idea if it’s ready to be rolled. Make sure to add some all purpose flour on the surface you will be rolling the dough on and cover the top layer of the dough ball with flour so it doesn’t stick.
7. Now, once the dough is lightly coated, roll it out with a rolling pin and it’s okay if you see some cracks. We just need to make sure that we can get a 10 inch diameter to cut out a circle for the pie crust. This may take a couple tries, but how I got the right size of the crust is by placing the pie dish upside down right above the rolled out dough.
8. Once you reach a point where the surface is enough to cover it, take a knife and cut out the circle (1-1/2 inch larger than the pie dish). Carefully place this on the pie dish and there you go! You have a pie crust! You can play around with the pie crust edges for a design. I just took a fork and pressed it down all around and that worked for me.
9. Now, we can add our pie filling inside the pie dish. Then, place the pie in the oven for 15 mins under 425 degrees. After that, lower the temperature to 350 degrees for an additional 40 mins.
10. How do you know it’s done? Stick a toothpick or fork down the pie to see if it’s still wet inside. If so, add an additional 5-10 mins. It should be dry and not liquidy inside.
11. Remove pie from the oven and let it cool outside. After that, I let it sit in the fridge for at least an hour.
12. Spray some whip cream on top and slice up your pie. Enjoy!

When I tried this for the first time, I was scared that it wouldn’t be as sweet or soft. Don’t judge a book by the cover because it turned out very rich in flavor and soft. It felt spongey and very inviting in every bite. Have fun trying to stop yourself from eating this, you won’t regret it! Send feedback and don’t forget to subscribe if you haven’t already, hope this way helpful.